Thick and Chewy Cinnamon Oatmeal Raisin Cookies

1 cup (2 sticks) unsalted butter, softened
1 1/3 cups packed light brown sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp gr cinnamon
1/4 tsp (generous) salt
3 cups quick-cooking oats
3/4 cup cinnamon chips
3/4 cup raisins

1. Heat oven to 350.

2. Cream together butter, brown sugar, eggs, and vanilla (KitchenAid mixer speed 4, 1-2 minutes). In a separate bowl, whisk together flour, baking soda, cinnamon, and salt; stir into butter mixture (KitchenAid mixer stir speed). Stir in oats, cinnamon chips and raisins by hand (batter will be stiff). Chill 20 minutes.

3. Drop by tablespoons, two inches apart, onto ungreased cookie sheet. (Use large cookie scoop. 9 cookies per sheet.) Flatten slightly.

3. Bake 10-12 minutes (11 minutes in my oven) or until lightly golden at edges, but slightly undercooked-looking on top. Cool on cookie sheet for 5 minutes; remove from cookie sheet to wire rack to finish cooling.

Makes 46 cookies.

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White Chicken Chili

1 tbsp vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3 cans (14 oz each) chicken broth
2 cans (15 oz each) cannellini beans, drained
2 cans (4.5 oz each) chopped green chiles, drained
1 tsp dried oregano leaves
1/2 tsp ground cumin
Dash ground red pepper (cayenne), if desired
1.5 cups shredded Monterey Jack cheese

1. In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.

2. Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat to low; simmer 10-15 minutes to blend flavors, stirring occasionally.

3. To serve, spoon chili into soup bowls. Top each serving with cheese.

Serves 8.

Notes: Freezes well.

(from Betty Crocker)

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Slow Cooker Beef Bourguignon

1 tbsp vegetable or canola oil
2.5 lb beef chuck roast, cut into 1" cubes
1/2 tsp salt
1/4 tsp black pepper
1 lb large carrots, peeled and cut into 1" pieces
1 medium yellow onion, cut into large pieces
2 cloves garlic, finely chopped
1 bottle (750 ml) good-quality dry red wine (such as Pinot Noir)
2 cups beef broth
1 tsp chopped fresh thyme
6 slices bacon, crisply cooked and crumbled

1. In 7-quart Dutch oven or stockpot, heat oil over high heat. Pat beef dry with paper towels, and season with salt and pepper. Place beef in Dutch oven, working in batches if necessary as to not overcrowd Dutch oven, and cook 4-6 minutes, searing all sides of beef. Transfer to plate.

2. Add carrots and onion to Dutch oven, and cook 3-5 minutes or until onions and carrots are lightly browned and slightly tender, scraping brown bits up from bottom as they cook. Add garlic, and cook 1 minute longer, stirring frequently. Add wine, beef broth and thyme to Dutch oven, and stir until well combined.

3. Place broth mixture in 5- to 6-quart slow cooker; add beef and bacon to slow cooker. Cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Spoon into bowls to serve.

Serves 6.

Freezer Directions: Make as directed through step 2. Place beef in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place broth mixture and bacon in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place bags flat to freeze. When ready to cook, thaw bags overnight in refrigerator. Place in 5- to 6-quart slow cooker; cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender.

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Foil Pack Chicken and Artichoke Dinner

4 cups instant white rice, uncooked
2 cups warm water
4 small boneless skinless chicken breasts (1-1/2 lb.), 1/2 inch thick
1 can (13.75oz) artichoke hearts, drained, quartered
1 pint grape tomatoes
1/2 of a 12 oz jar roasted red peppers, cut into strips
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup pesto

1. Heat oven to 400.

2. Mix rice and water; spoon onto centers of 4 large sheets heavy-duty foil. Top with chicken, artichokes, peppers, and tomatoes; drizzle with combined dressing and pesto.

3. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.

4. Bake 30-35 minutes or until chicken is done (165 degrees on a meat thermometer). Remove packets from oven; let stand 5 minutes. Cut slits in foil to release steam before opening.

Serves 4.

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Remoulade Sauce (for crab cakes)

1/2 cup mayonnaise
2 tsp Dijon mustard
2 tsp sweet relish
1/2 teaspoon Worcestershire sauce
1 tsp chili sauce
1/2 tsp minced garlic
1/2 tsp paprika
1/4 tsp Creole seasoning
Couple dashes of hot sauce
Squeeze of lemon

1. Put all ingredients in a bowl and whisk together until well combined.

2. The remoulade can be served immediately with crab cakes, and is even better if refrigerated for a couple of hours to allow flavors to marry. Keep refrigerated.

Makes approximately 2/3 cup sauce.

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